Recipe Card
The Asparagus Egg Prosciutto Tart I Make for Every Brunch
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 6
- Calories
- 579 kcal
- Protein
- 12.00 g
- Carbs
- 21.00 g
- Fat
- 28.00 g
Ingredients
- 1 sheetfrozen puff pastry, thawed
- to tasteextra virgin olive oil (for drizzling over tart)
- 2-3 tablespoonseverything seasoning spice
- 1/2 cupfresh basil leaves (torn if large)
- 1/2 cupshredded Gruyere cheese
- 1 small bunchasparagus (ends trimmed)
- to tasteflaky sea salt and black pepper
- 3 ouncesthinly sliced prosciutto
- 1 1/2 cupsarugula or watercress
- 1/2 juicelemon
- 4-6hard or soft-boiled eggs (quartered)
Instructions
- 1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- 2
Roll the puff pastry out a little to stretch it and transfer to the prepared baking sheet, pricking the pastry with the tines of a fork. Brush olive oil all over the dough, sprinkle with everything spice, 1/4 cup basil, and top with cheese. Arrange the asparagus in an even layer over the cheese and drizzle lightly with olive oil. Season with salt and pepper. Add the prosciutto on top. Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.
- 3
Meanwhile, in a bowl combine the arugula, remaining 1/4 cup basil, lemon juice, drizzle of olive oil, and a pinch each of salt and pepper.
- 4
Remove the tart from the oven and top with the greens, eggs, and a sprinkle more of everything spice. Slice and eat!